Ingredients
1 1/2 lb. skinless, boneless chicken thighs (about 6)
Kosher salt
Freshly ground black pepper
1 tsp. ground cumin, divided
1 tsp. smoked paprika, divided
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1 1/4 c. long-grain white rice
1/4 c. apple cider vinegar
2 1/2 c. low-sodium chicken broth
2 chipotle chiles in adobo sauce, chopped, plus 1/4 c. adobo sauce
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. onion powder
1 bunch tuscan kale, ribs and stems removed, chopped
Preparation
Step 1Season chicken with salt, black pepper, ½ teaspoon cumin, and ½ teaspoon paprika. Step 2In a large high-sided skillet over medium-high heat, heat oil. Cook chicken, turning occasionally, until golden, about 5 minutes per side. Transfer to a plate to keep warm. Step 3Reduce heat to medium and cook onion, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring occasionally, until toasted, about 2 minutes. Add vinegar and stir until evaporated, about 1 minute more.Step 4Add broth, chiles, adobo sauce, oregano, garlic powder, onion powder, and remaining ½ teaspoon paprika and ½ teaspoon cumin. Return chicken to skillet and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cover and cook until rice is tender and chicken is cooked through, about 15 minutes.Step 5Transfer chicken to a clean plate. Stir kale into rice mixture until wilted.Step 6Return chicken to skillet to serve.
Have you tried this yet? Let us know how it went in the comments below!
